UV Strength & Exposure Times

Per one log reduction
Type

 

Fluence mJ/cm2

 

Type

 

Fluence mJ/cm2

 

Algae Organisms continued
Diatoms 360.0-600.0 Micrococcus piltonencis 8.10
Green algae 360.0-600.0 Micrococcus sphaeroides 10.0
Blue algae 360.0-600.0 Neisseria catarrhalis 4.40
Phytomonas tumefaciens 4.40
Mould Spores Proteus vulgaris 2.64
Aspergillus amstelodami (meat) 66.70 Pseudomonas aeruginosa 5.50
Aspergillus flavus 60.00 Pseudomonas fluorescens 3.50
Aspergillus glaucus 44.00 Salmonella typhimurium 8.00
Aspergillus niger (bakeries) 132.00 Sarcina luta 19.70
Cladosporium herbarum 60.00 Serratia marcescens 2.40
Mucor mucedo 65.00 Dysentery bacilli 2.20
Mucor racemosus A 17.00 Shigella dysenteriae 1.68
Mucor racemosus B 17.00 Spirillum rubrum 4.40
Oospora lactis 5.00 Staphylococcus albus 1.84
Penicillium digitatum 44.00 Staphylococcus aureus 2.60
Penicillium expansum 13.00 Streptococcus hemolyticus 2.16
Penicillium chrysogenum 50.00 Streptococcus lactis 6.15
Penicillium roqueforti 13.00 Streptococcus viridans 2.00
Rhizopus nigricans 111.00 Tubercle bacillus 10.00
Scopulariopsis brevicaulis 80.00
 
Organisms Protozoa
Bacterium coli in water 5.40 Paramecium 64.0-100.0
Bacillus anthracis 4.52
Salmonella Enteritidis 4.00 Viruses
Bacillus megaterium (veg) 1.13 Most viruses 1.0-10.0
Bacillus megaterium (spores 2.73
Bacillus paratyphoid 3.20 Yeasts
Bacillus subtilis 7.10 Baker’s yeast 3.90
Bacillus subtilis (spores) 12.00 Brewer’s yeast 3.30
Corynebacterium diphtheriae 3.37 Common yeast (cake) 6.00
Eberthella typhosa 2.14 Saccharomyces ellipsoideus 6.00
Escherichia coli (e.coli) 3.00 Saccharomyces sp. 8.00
Micrococcus candidus 6.05 Saccharomyces cerevisiae 6.00
Legionella pneumophila 3.80 Torula sphaerica (milk & cream) 2.30


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